No-Bake Enchiladas

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"From our Saturday newspaper The Weekend West."

Original recipe yields 4 servings


  • Serving Size: 1 (619.7 g)
  • Calories 1235
  • Total Fat - 28 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 14.3 mg
  • Sodium - 3977.1 mg
  • Total Carbohydrate - 208.8 g
  • Dietary Fiber - 37.6 g
  • Sugars - 35.3 g
  • Protein - 52.6 g
  • Calcium - 461.6 mg
  • Iron - 12.9 mg
  • Vitamin C - 37.1 mg
  • Thiamin - 1.7 mg

Step 1

Heat oil in a large frying pan over high heat and add 3/4 of the onion and cook, stirring, for 3 minutes or until softened and then add mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned and now add garlic and capsicum and cook, stirring, for 2 minutes.

Step 2

Add spice mix and cook for 1 minute and then add tomato purèe and 1 cup water and stir to combine and then bring sauce to a simmer and now stir in rice, beans and corn and simmer, stirring occasionally, for 5 minutes or until mixture thickens and then stir in half the coriander.

Step 3

Grease a 5cm-deep, 20cm x 30cm metal baking pan and spoon half the tomato salsa over base of prepared pan.

Step 4

Place 1 tortilla on a flat surface and spoon ½ cup beef mixture down tortilla centre and then roll tortilla to enclose filling and place in pan, seam side down, now repeat with remaining tortillas and mince mixture and spoon remaining salsa over tortillas in pan and sprinkle with cheese.

Step 5

Preheat grill/broiler on medium-high heat and grill/broil enchiladas for 5 minutes or until golden.

Step 6

Meanwhile, combine avocado, lime juice, chilli and remaining onion in a bowl and season with salt and pepper.

Step 7

Spoon avocado salsa over enchiladas and serve sprinkled with remaining coriander.

Tips & Variations

No special items needed.